Ingredients

1 cup rolled oats

2 cups spoon-size shredded wheat

1/4 cup sliced almonds

1/4 cup chopped walnuts

1/2 cup seeds, I used a mix of hemp seeds, sunflower seeds and pepitas

1/2 cup maple syrup

1 teaspoon pumpkin pie spice

1 teaspoon cinnamon

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350 degrees and line a large baking sheet with a silicone mat or parchment paper.

2. Measure all ingredients into a large bowl and give it a good stir to mix well.

3. Transfer mixture to the lined baking sheet and spread it out for even baking.

4. Bake until lightly golden, about 20-22 minutes. Do not over-bake to a brown color as it will taste scorched.

5. Cool granola on the baking sheet completely before removing it. Using your hands, break granola into smaller pieces and store in an airtight container.

6. Can be stored at room temperature for up to 2 weeks, but I doubt that it will last that long because it will be hard to resist eating a handful here and there.

Note: Once cooled, feel free to stir in coconut flakes or dried fruit such as cranberries or raisins, golden raisins are my personal fav!